Zappo Avocado Appetizers
- 2 Avocados
- 1 lg Fresh Jalapeno chile;
- -cut in thin strips
- 1/2 c Coarsely grated mixed
- -cheddar and Monterey Jack
- -cheeses
- Vegetable oil for deepfrying
- 1 c All-purpose flour
- 1 ts Baking powder
- 1/2 ts Salt
- 3/4 c Cornmeal
- 1 c Milk
- 2 Eggs; slightly beaten
- Margarita Jalapeno Salsa;
- -(see recipe)
Halve, pit & carefully peel avocados. Place strips of jalapeno in each
cavity, then pack cavaties with cheeses. In a deep, heavy saucepan, heat
2-3 inches of oil to 375. Then in a bowl, stir together flour, baking
powder, salt and cornmeal. Beat in milk and eggs until blended. Dip each
filled avacado half into batter to coat completely; fry in hot oil until
golden brown. Serve hot, with a side dish of salsa. Makes 4 servings.
From the, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
cavity, then pack cavaties with cheeses. In a deep, heavy saucepan, heat
2-3 inches of oil to 375. Then in a bowl, stir together flour, baking
powder, salt and cornmeal. Beat in milk and eggs until blended. Dip each
filled avacado half into batter to coat completely; fry in hot oil until
golden brown. Serve hot, with a side dish of salsa. Makes 4 servings.
From the
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
